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Salmon Tikka Masala

From Statesboro Market2Go

<p>A spicy seafood dish made with wild-caught Alaska salmon! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: ministryofcurry.com (Entered by Ariana Giddens)
Serves: 4


Ingredients
FOR THE MARINADE:
1 tablespoon Lemon juice
1 tablespoon Grated ginger
1 tablespoon Minced garlic
1 tablespoon Kashmiri red chili powder
1 teaspoon Garam Masala
1/2 teaspoon Ground turmeric
1 teaspoon Kosher salt
FOR THE CURRY:
1 1/2 pounds Skinless salmon fillet (cut into 8 pieces)
1 tablespoon Vegetable oil
1 large Onion (finely diced)
1 teaspoon Kosher salt
1 teaspoon Grated ginger
1 teaspoon Minced garlic
1 1/2 cups Tomato puree
1 teaspoon Kashmiri red chili powder
1/2 teaspoon Ground turmeric
1/2 teaspoon Garam masala
1/3 cup Water
FOR THE GARNISH:
3/4 cup Heavy cream
1 tablespoon Dried fenugreek leaves
2 tablespoons Roughly chopped cilantro

Step by Step Instructions
  1. Combine all of the marinade ingredients in a mixing bowl. Evenly coat both sides of the salmon pieces in the mixture.
  2. Heat the oil in a medium-sized pot and add the onion and salt, then saute for 5 minutes. Add the ginger and saute for 1 minute.
  3. dd the tomato puree, chili powder, turmeric, and garam masala. Add the water and stir the mixture well. Cover and cook on low for 10 minutes.
  4. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Bake the salmon pieces for 8 minutes.
  5. While the salmon cooks, stir the heavy cream into the pot of curry and crush the fenugreek leaves before stirring them in as well.
  6. Add the salmon pieces to the pot and turn them over to ensure they are coated by it. Let the curry come to a gentle boil and cook for 2 or 3 minutes. Garnish with cilantro, then serve.

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